Beet, Arugula and Goat Cheese Pizza

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   1.

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   Boil the beets in salted water until tender, about 10 minutes.

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   Let cool and peel the beets and large dice them.

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   2.

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   Preheat the oven to 500 degrees F. If you have a pizza stone, put it on the bottom of the oven.

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   Prepare a sheet pan with a brushing of olive oil.

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   3.

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   Sprinkle the semolina on the countertop and put the dough down on top of the semolina.

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   4.

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    Use the semolina to keep the dough from sticking, and roll it out until it is very thin and round.

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    5.

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    Transfer the pizza dough to the oiled sheet pan.

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    Brush the pizza dough with a thin layer of olive oil.

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    6.

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    Place the pizza dough on the sheet pan in the oven.

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    I lay the sheet pan on the pizza stone.

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    7.

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    I pre-bake the pizza crust for about 5-7 minutes until golden and crispy.

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    8.

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    Remove the pizza from the oven and crumble the goat cheese over the top of the pizza.

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    Evenly spread the beets over the top.

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    9.

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    Drizzle it with olive oil and bake it in the oven another 3 minutes until the goat cheese is soft.

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    10.

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    Meanwhile, in a small bowl, gently mix together the arugula, a drizzle of olive oil and a little splash of red wine vinegar.

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    Sprinkle with kosher salt.

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    11.

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    When the pizza comes out, immediately top it with the arugula salad.

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    Sprinkle lightly with kosher salt.

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    12.

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    Slice and serve!

* Per serving · 4 servings · Values may vary.